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Vitamins and Minerals
Cookery · Chapter 3 · 1. The nutritive value of foods
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Topics 3
- Fat-soluble vitamins A, D, E and K: functions, sources and deficiency (night blindness, rickets, osteomalacia)
- Water-soluble vitamins C, thiamine, riboflavin and niacin: functions, sources and deficiency (scurvy, pellagra)
- Minerals: calcium, phosphorus, iron and iodine - functions, sources and effects of deficiency